| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Food networ, Food5 |
4 |
servings |
INGREDIENTS
| 25 |
g |
Butter |
| 1 |
md |
Onion; peeled and coarsely |
|
|
; chopped |
| 1 |
|
Clove garlic; peeled and chopped |
| 1 |
|
Stick celery; coarsely chopped |
| 1 |
ts |
Medium curry powder |
| 225 |
g |
Pumpkin |
| 400 |
ml |
Vegetable stock |
| 300 |
ml |
Milk |
| 60 |
g |
Roquefort; crumbled |
| 1/2 |
|
Granary baguette |
| 2 |
tb |
Olive oil |
| 1/2 |
|
Clove garlic; peeled and finely |
|
|
; chopped |
| 1 |
|
Jar tapenade |
INSTRUCTIONS
SOUP
CROSTINI
Preheat the oven to 180C/350F/gas 4/fan oven 160C.
In a large saucepan, melt the butter and saut. the onion, garlic and celery
for about 5 minutes over a low heat until they have softened but not
coloured. Add the curry powder and cook for another minute.
Put in the pumpkin, the vegetable stock and milk. Bring it to a simmer then
cover the pan and cook until the pumpkin is tender, about 10 minutes.
Remove it from the heat and leave it to cool before blending.
Slice the baguette thinly into small rounds and place them on a baking
sheet. Mix together the olive oil and garlic and drizzle it over the bread.
Spread the tapenade thinly over the top. Put the baking sheet in the oven
for about 5 minutes until the crostini are crispy.
Pour the soup into a food processor or liquidizer and blend it until it is
smooth. Rinse the pan and pour the soup back into it through a sieve, then
return the pan to the heat.
Now add the Roquefort and continue to heat, stirring, until the cheese has
melted. Try not to boil the soup or the cheese will go a bit stringy. Taste
and season, then serve it piping hot with the tapenade crostini floating on
the surface.
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